🇮🇹 Italian · Pasta
🌿 Trofie al Pesto
Trofie al Pesto Genovese
Trofie al Pesto pairs Liguria's hand-rolled, twisted trofie pasta with vibrant basil pesto — a shape specifically designed with pesto in mind, its ridges and curls catching every bit of sauce.
Unlike trenette or linguine, trofie is a short, eggless pasta made purely from flour and water, hand-rolled into small tapered spirals — a rustic Ligurian specialty that pairs so naturally with pesto the two are rarely served apart.
Ingredients
Equipment: Mixing bowl, Mortar and pestle or food processor, Large pot
Trofie dough
- 300 g (2½ cups) all-purpose flour (or a mix with whole wheat, traditional)
- 150 ml (⅔ cup) warm water
- Pinch of salt
Pesto
- 60 g (2 cups packed) fresh basil leaves
- 40 g (¼ cup) pine nuts
- 2 garlic cloves
- 60 g (¾ cup) grated Parmigiano-Reggiano
- 20 g (¼ cup) grated Pecorino Romano
- 120 ml (½ cup) extra virgin olive oil
- Salt, to taste
Method
- Make the trofie dough: combine the flour, water, and salt into a firm, smooth dough. Knead for 5 minutes, then rest, covered, for 30 minutes.
- Pinch off small pieces of dough and roll each between your palms into a thin, tapered spiral about 4–5cm long — the classic twisted trofie shape. Repeat with all the dough.
- Make the pesto: pound or pulse the basil, pine nuts, and garlic with a pinch of salt until a coarse paste forms.
- Gradually work in the Parmigiano and Pecorino, then slowly drizzle in the olive oil, mixing to a thick, vibrant sauce.
- Bring a large pot of salted water to a boil and cook the trofie for 3–5 minutes until tender and floating.
- Reserve a little pasta water, then drain and toss the trofie with the pesto off the heat, loosening with pasta water as needed.
- Serve immediately.
Chef Tips
- Trofie shaping takes some practice — aim for a consistent thin taper rather than perfect uniformity, which comes with repetition.
- Store-bought dried trofie is a perfectly good substitute if short on time.
- Never heat the pesto directly — always toss with hot pasta off the flame to preserve its bright color and flavor.
Common Mistakes to Avoid
- Rolling the trofie too thick, resulting in a doughy bite instead of the traditional delicate chew.
- Heating the pesto over direct heat, which dulls its color and can turn it bitter.
- Overworking the trofie dough, making it tough rather than tender.
Nutrition (per serving)
Health Benefits
- Basil and olive oil provide antioxidants and healthy fats.
- Pine nuts contribute protein and healthy fats.
Cultural Note
Trofie originated in the Ligurian town of Recco and is considered by many Genovese cooks to be the truest pairing for pesto, even more so than the more widely known trenette.
Storage & Serving
Storage: Fresh pesto keeps refrigerated with a layer of olive oil on top for up to 5 days. Uncooked trofie can be frozen for up to 1 month.
Reheating: Best served fresh; avoid direct reheating of pesto.
Serve with: Green beans and potatoes (traditional additions), A crisp Vermentino wine